Effect of lecithin on the reconstitutability of whole milk powder.
In the last few decades, considerable emphasis has been placed on the problem of manufacturing very readily soluble whole milk powder. A satisfactory instant whole milk powder is difficult to produce largely because of the presence of fat in the system. In the present study, certain substances were...
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| Language: | English |
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University of British Columbia
2011
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| Online Access: | http://hdl.handle.net/2429/34253 |